Fig Cake

So I’m back from my trip. Before I can settle down and get back to work I had to bake something. Went to the farmer’s market today and the Figs were outrageous. So beautiful! Peaches too. And tomatoes. And avocados. I can’t believe how lucky we are here in California to have such a bounty of wonderful produce. So grateful.

Melt 1 stick butter in saucepan with 1 cup dark brown sugar. Cook until sugar is dissolved. Pour into botton of cake pan. Place figs, cut side down, on top of sugar mixture. Stick walnut pieces in to fill the holes. Set aside.

In a small bowl, whisk together flour, baking powder and salt. Set aside.

In a medium bowl, cream 1 stick of butter with white and brown sugar until light and fluffy. Add vanilla and mix. Add eggs, one at a time, until combined. Add lemon zest and juice and mix until combined.

Add one half of the flour mixture and fold until combined. Add milk and stir until combined. Add remaining flour and fold until just combined. Batter will be a bit thick.

Spoon the batter on top of the figs being careful not to disturb the figs.